Identifying Gluten

If you have coeliac disease or non-coeliac gluten sensitivity, then you know that you need to be on a gluten free diet. But, you may be wondering what is gluten and what is it found in.

Photo: Colourbox.com

WHAT IS GLUTEN?

Gluten is a protein found in wheat and other related grains, which are are core carbohydrate staples used in many processed foods and cooking applications, often in flour form.

Gluten is a protein that acts like a glue when mixed with water. It is responsible for the elasticity in doughs and upon cooking, the elasticity of the gluten structure enables the gases to expand and “rise” the product, before setting and trapping the gases in the product. The full functionality of gluten is encouraged in products such as pizza dough and bread dough, however the function is minimised in products such as cakes and biscuits to prevent them become tough.

INGREDIENTS THAT CONTAIN OR MAY CONTAIN GLUTEN INCLUDE:

wheat

durum wheat

barley

rye

semolina (wheat)

spelt

oats

modified starches (wheat)

flavours (wheat)

seasonings (wheat)

maltodextrins (wheat)

malt (barley)

Note: In Australia, New Zealand and Europe any ingredient cereal containing gluten must be declared on the label. In the USA, wheat is the only grain considered a major food allergen. The USA has regulations in place allowing products with <20ppm gluten to be labelled as “gluten free”, “free of gluten”, “no gluten” or “without gluten”.

COELIAC DISEASE

Coeliac Disease is a condition in which the immune system reacts abnormally to gluten and results in damage to the small bowel. Medically diagnosed coeliac disease is treated with a lifelong gluten-free diet. For more information on Coeliac Disease please visit the Coeliac Australia website www.coeliac.org.au or your national organisation for Coeliac Disease.

Loni’s Allergy Free cookbook is endorsed by Coeliac Australia and bears the logo pictured. This means that every recipe is suitable for those on a gluten free diet.

NON-COELIAC GLUTEN SENSITIVITY

This is the name given to those individuals who test negative to coeliac disease, but cannot tolerate gluten. The symptoms are similar to those seen in coeliac disease. For more information on non-coeliac gluten sensitivity please visit the Coeliac Australia website: